A JAMAICAN born chef has worked his way through the ranks to secure the top kitchen position at a luxury Lake District hotel.

Tyrone Blake will take the reins as head chef at the Blue Smoke on the Bay restaurant, part of the £16 million redevelopment of Low Wood Bay Resort & Spa.

Having trained at Kendal College, Tyrone joined the hotel group in 2006 as a Chef de Partie. and previous roles include time working for the Sands Hotel in Australia.

He grew up in the port of Ocho Rios, a fishing village on the north coast of Jamaica, and has been heavily influenced by Caribbean food.

“Cooking over hot wood embers is a traditional method which creates fabulous flavours in aged steaks, meats, fish, and vegetables,” he said. “It feels instinctive and very natural.”

Blue Smoke on the Bay is the Lake District's offers an open plan layout, utilising a three metre long double wood fired grill as the centrepiece of the restaurant.

“As soon as I got in front of the new grill, strong memories of cooking chicken with green papaya with my grandma came flooding back," Tyrone said. "We love it when our guests come across to have a chat with us and show interest in what we are cooking.

“For me, the key to transforming wood fired food and giving it great flavour is in the spices we use. This is an exciting time to be part of a great new team here.”

Low Wood Bay Resort & Spa general manager Nevil Jeffery added that Tyrone was heading up a 'talented front of house and kitchen team at Blue Smoke on the Bay' and would 'no doubt lead by example'.

“We’re delighted with the new restaurant and the chance to give our diners a different experience by openly showcasing the expertise of our chefs and offering wonderful new flavours to sample," he said. "Tyrone and his team are creating delicious dishes on the grill using sustainable British wood such as elder, birch, and oak, supplemented on special occasions with imported olive wood."